Here’s a classic Hungarian dumplings (Nokedli / Galuska) recipe—soft, tender little dumplings traditionally served with chicken paprikash or stews.
Hungarian Dumplings (Nokedli / Galuska)
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 2 large eggs
- ¾–1 cup water (or milk, for richer dumplings)
Instructions
- Make the dough
- In a bowl, mix flour and salt.
- Add eggs.
- Gradually stir in water until you get a thick, sticky batter (thicker than pancake batter, thinner than bread dough).
- Rest
- Let batter rest 10 minutes (helps texture).
- Cook dumplings
- Bring a large pot of salted water to a gentle boil.
- Using a nokedli dumpling board, spaetzle maker, or spoon, drop small bits of dough into the water.
- Dumplings are done when they float to the top (about 1–2 minutes).
- Drain
- Remove with a slotted spoon and drain well.
- Finish (optional but traditional)
- Toss with butter or a little oil to prevent sticking.
Serving Ideas (Traditional)
- With Chicken Paprikash
- Alongside Hungarian goulash
- Tossed with butter and parsley
- Mixed with sautéed onions and bacon
Tips
- Don’t overwork the batter—it should stay sticky.
- Cook in batches to avoid crowding.
- Best served fresh, but leftovers can be lightly pan-fried in butter.
If you’d like, I can also share a Hungarian egg dumpling (tojásos galuska) version or tips to get them extra fluffy.
